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Mexican Corn Off The Cob

Healthycooking's picture
  Torn spinach leaves 4 Cup (64 tbs)
  Fresh corn kernels 2 Cup (32 tbs) (About 4 Ears)
  Diced red bell pepper 1 Cup (16 tbs)
  Diced peeled jicama 1 Cup (16 tbs)
  Diced red onion 1⁄2 Cup (8 tbs)
  Minced fresh parsley 2 Tablespoon
  Fresh lemon juice 2 Tablespoon
  Vegetable oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Crumbled goat cheese 1⁄4 Cup (4 tbs)

Combine first 6 ingredients in a medium bowl.
Combine lemon juice, oil, salt, and ground red pepper in a small bowl; stir well with a whisk.
Pour over spinach mixture, tossing gently to coat.
Sprinkle with goat cheese.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 241

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 27.5 mg9.2%

Sodium 803.5 mg33.5%

Total Carbohydrates 279 g93%

Dietary Fiber 78.3 g313.1%

Sugars 20.7 g

Protein 54 g108.8%

Vitamin A 387.6% Vitamin C 555.9%

Calcium 33.1% Iron 44.1%

*Based on a 2000 Calorie diet

Mexican Corn Off The Cob Recipe